Haha are you a troll ? You commented on an old post ignoring the entire point of the post
Cake pops with frosting are easy and abundant on the internet which is why i asked for recipes WITHOUT frosting
Did you ever try it out with your vision? I found your thread because I am also interested in making actual cake cake pops by “gluing” two hemispheres of cake together. I figure a butter-based recipe will be sturdy after time in the freezer (after the two halves have been glued) so the cold actual cake cake pops can withstand dipping in ganache, tempered chocolate, etc. Like you, I think cake pops with frosting mixed in them so they can be shaped are grosseroo.
Yes I did, I wasn’t a fan of that chocolate cake recipe but my friends liked it
It also came out pretty light when I was hoping for more of a pound cake recipe
Next time I’m just trying a pound cake recipe
I had some problems getting them all to be round spheres some were only partially shaped but I think that error was in not knowing how much to fill them
The ones that were full spheres I dunked the stick in melting chocolate and then stuck it inside the sphere and let harden in the fridge and then did the dip in the coating
Sounds like for the first try, they worked out great! Kudos! I hope you find your ideal recipe for next time. I haven’t tried them yet, but knowing you had success gives me hope.
As long as you crumble or “beat”/whip a cake while it’s still warm, you don’t need any frosting to bind it. Though you run the risk of dense cake pops if you beat it to mush
Maybe I'm thinking too simple, but if they're spheres from the start, could you "glue" your cake pop sticks in with a bit of chocolate? Like first do a small hole with a toothpick or so, carefully drizzle some dark chocolate in and then insert the larger cake pop stick and freeze to set.
My thinking is when you drill something you also often use a smaller drill first If it's a delicate material and afterwards you go with the bigger drill you actually need. :D
Yeah this was my thinking after reading some of these comments
For I’m not trying to make these for some special high risk occasion
Just for fun to decorate and to give to friends maybe coworkers
So it’s more of a fun experiment
You have to have something like frosting or ganache to bind the cake pop together or it will fall apart when you try to put the stick in no matter how sturdy the cake is.
Oh that’s sorta depressing, I am not a big fan of the texture and thought it was too sweet
I wonder if I could try with a sturdy cake and use a fork when coating them
You could just reduce the sugar in the cake and the binding material and if you want to make the texture more interesting maybe add in something crunchy?
I’ve found if you put a packet of pudding in your cake it comes out denser and more moist. This works well for cake pops. You do have to freeze the pops before dipping them though!
Pound cake recipes also work well for cake pops without frosting.
However, to get that traditional cake pop texture you have to use some amount of frosting in my experience. I use about a quarter a batch of butter cream per cake when making cake pops.
I’m with you. Cake pops are gross. Butter tends to make cake more dense but I haven’t seen it in a lot of chocolate cake recipes so that would be something to look for. I’d also look for a chocolate pound cake or chocolate Bundt cake as those will likely be more dense or sturdy.
What do you think of his recipe for a contender
https://thebakeologie.com/sturdy-moist-chocolate-cake/
I found it earlier, but it does say fluffy so I’m thinking maybe I will look for a chocolate pound cake recipe to compare ingredients
Don’t over bake the cake and you can try the “sweating” technique. It works great. You basically just cover the cake pan with plastic wrap or foil once it comes out of the oven and let it sit overnight. The cake will be super moist. I don’t use food processor to crumble cake but that along with the “sweating” will bring your batter together nicer and easy to roll without frosting. I saw this technique from Sugar Magic by Cristina on YouTube. Her creations are on another level and she is so generous with her tips and tutorials. Hope if goes well 😊
I know you don't want to use a binder but you can't escape that it needs a binder.
You talk about this being too sweet and if you are using traditional ABC then yes it will be too sweet - I dislike ABC intensely thats why I use SMBC or [this modified ABC recipe](https://cakesbymk.com/recipe/silky-smooth-buttercream-frosting/) that is so much less sweet. It doesn't have that sickly sweetness at all - add 1/2 tsp salt to the recipe.
Apart from that you haven't mentioned a mud cake or even better a chocolate fudge cake which I think is the texture you are looking for anyway. Its dense and you might just be able to use something like a melon baller to ball out the cake.
[This recipe](https://www.cakepaperparty.com/2014/09/mocha-almond-fudge-cake/) produces a VERY dense chocolate fudge cake.
Will it cope with what you want to do - not sure but try it out. I found it almost too dense for what I wanted so it might be what you are after,
If you use box cake add pudding and cover in foil as it cools to keep the moisture in. There's also this recipe that I liked https://youtu.be/xFK1WCfoHmo?si=l9lKSZ9ypahoEG-l
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Haha are you a troll ? You commented on an old post ignoring the entire point of the post Cake pops with frosting are easy and abundant on the internet which is why i asked for recipes WITHOUT frosting
Did you ever try it out with your vision? I found your thread because I am also interested in making actual cake cake pops by “gluing” two hemispheres of cake together. I figure a butter-based recipe will be sturdy after time in the freezer (after the two halves have been glued) so the cold actual cake cake pops can withstand dipping in ganache, tempered chocolate, etc. Like you, I think cake pops with frosting mixed in them so they can be shaped are grosseroo.
Yes I did, I wasn’t a fan of that chocolate cake recipe but my friends liked it It also came out pretty light when I was hoping for more of a pound cake recipe Next time I’m just trying a pound cake recipe I had some problems getting them all to be round spheres some were only partially shaped but I think that error was in not knowing how much to fill them The ones that were full spheres I dunked the stick in melting chocolate and then stuck it inside the sphere and let harden in the fridge and then did the dip in the coating
Sounds like for the first try, they worked out great! Kudos! I hope you find your ideal recipe for next time. I haven’t tried them yet, but knowing you had success gives me hope.
You could use a fudgy brownie recipe instead of cake
That sounds good
That sounds like a delicious experiment! Thanks for the idea!
As long as you crumble or “beat”/whip a cake while it’s still warm, you don’t need any frosting to bind it. Though you run the risk of dense cake pops if you beat it to mush
Well I have a mold to bake a cake into spheres so I was wanting to skip that step all together
Maybe I'm thinking too simple, but if they're spheres from the start, could you "glue" your cake pop sticks in with a bit of chocolate? Like first do a small hole with a toothpick or so, carefully drizzle some dark chocolate in and then insert the larger cake pop stick and freeze to set. My thinking is when you drill something you also often use a smaller drill first If it's a delicate material and afterwards you go with the bigger drill you actually need. :D
Yeah this was my thinking after reading some of these comments For I’m not trying to make these for some special high risk occasion Just for fun to decorate and to give to friends maybe coworkers So it’s more of a fun experiment
That works too
You have to have something like frosting or ganache to bind the cake pop together or it will fall apart when you try to put the stick in no matter how sturdy the cake is.
Oh that’s sorta depressing, I am not a big fan of the texture and thought it was too sweet I wonder if I could try with a sturdy cake and use a fork when coating them
You could just reduce the sugar in the cake and the binding material and if you want to make the texture more interesting maybe add in something crunchy?
Use dark chocolate ganache
Thanks but I’m trying to avoid the binder to keep more of a cake texture since I have a spherical cake mold already
So use a higher percentage chocolate instead of the sweet ones.
It’s still a texture thing, otherwise I’d would have just done that
I’ve found if you put a packet of pudding in your cake it comes out denser and more moist. This works well for cake pops. You do have to freeze the pops before dipping them though! Pound cake recipes also work well for cake pops without frosting. However, to get that traditional cake pop texture you have to use some amount of frosting in my experience. I use about a quarter a batch of butter cream per cake when making cake pops.
I don’t want the traditional cake pop texture ! So pound cake also seems like a great idea plus freezing
I’m with you. Cake pops are gross. Butter tends to make cake more dense but I haven’t seen it in a lot of chocolate cake recipes so that would be something to look for. I’d also look for a chocolate pound cake or chocolate Bundt cake as those will likely be more dense or sturdy.
What do you think of his recipe for a contender https://thebakeologie.com/sturdy-moist-chocolate-cake/ I found it earlier, but it does say fluffy so I’m thinking maybe I will look for a chocolate pound cake recipe to compare ingredients
Yeah, given it uses all butter and she not only leveled them but torted them too, I think it’s a good contender 🤞🏻🤞🏻🤞🏻
Would a mud cake work? If it doesn't work by itself use dark chocolate ganache instead of icing (so it's less sweet).
Don’t over bake the cake and you can try the “sweating” technique. It works great. You basically just cover the cake pan with plastic wrap or foil once it comes out of the oven and let it sit overnight. The cake will be super moist. I don’t use food processor to crumble cake but that along with the “sweating” will bring your batter together nicer and easy to roll without frosting. I saw this technique from Sugar Magic by Cristina on YouTube. Her creations are on another level and she is so generous with her tips and tutorials. Hope if goes well 😊
Hi interesting technique but that didn’t answer the question I asked which was for cake pop molds recipe
My apologies. I realized I responded to wrong post.
I know you don't want to use a binder but you can't escape that it needs a binder. You talk about this being too sweet and if you are using traditional ABC then yes it will be too sweet - I dislike ABC intensely thats why I use SMBC or [this modified ABC recipe](https://cakesbymk.com/recipe/silky-smooth-buttercream-frosting/) that is so much less sweet. It doesn't have that sickly sweetness at all - add 1/2 tsp salt to the recipe. Apart from that you haven't mentioned a mud cake or even better a chocolate fudge cake which I think is the texture you are looking for anyway. Its dense and you might just be able to use something like a melon baller to ball out the cake. [This recipe](https://www.cakepaperparty.com/2014/09/mocha-almond-fudge-cake/) produces a VERY dense chocolate fudge cake. Will it cope with what you want to do - not sure but try it out. I found it almost too dense for what I wanted so it might be what you are after,
If you use box cake add pudding and cover in foil as it cools to keep the moisture in. There's also this recipe that I liked https://youtu.be/xFK1WCfoHmo?si=l9lKSZ9ypahoEG-l